GUAM ALÅGUAN WITH CHICKEN
This is an excellent way to use the leftover chicken, rice, and coconut milk you’ve been saving in the freezer. Gollai hågon spinach, or spinach with coconut milk and turmeric, is a delectable accompaniment with alåguan.
¼ cup lard or oil of choice
1 cup chopped yellow onions
10 cloves garlic, minced
12 cups chicken stock, hot
5 cups cooked short-grain rice
6 cups roughly chopped cooked chicken
1 tablespoon ground black pepper
1 tablespoon salt
2 cans thick coconut milk
Cubed eggs, topping
Chopped green onions, topping
Cubed avocado, topping
Tools: large pot, rubber spatula
In a large pot, heat your oil on medium heat. When the oil is ready, sautee the onions till soft then add garlic and sautee for a minute.
Add hot chicken stock to the pot then add the rice. Bring to a boil and boil until the mixture thickens, breaking any chunks.
Add the chicken and heat through for a minute.
Pour the coconut milk into the pot and simmer a few minutes until it thickens a bit more. Taste, adding more pepper and salt as needed.
Serve and top with cubed eggs, avocado, and green onions.
You might also like the original Alåguan
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